Description
A quick and easy 5-ingredient dinner featuring shatteringly crisp fried spring roll wrappers tossed with rice noodles, fresh vegetables, and a creamy, savory-sweet peanut dressing.
Ingredients
Scale
- 4–6 sheets frozen spring roll wrappers
- 2 ounces thin rice vermicelli noodles
- 2 cups shredded green or purple cabbage
- 1 medium cucumber, julienned or peeled into ribbons
- 1 large carrot, julienned
- Handful of fresh cilantro leaves
- Handful of fresh mint leaves
- 2 stalks green onions, sliced thinly
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon fresh lime juice
- 1 tablespoon maple syrup or honey
- 1 teaspoon Sriracha or chili garlic sauce
- 2–3 tablespoons warm water
- Oil for frying
Instructions
- Bring a pot of water to a boil and cook rice noodles for 3-5 minutes until tender but chewy. Drain, rinse under cold water, toss with a tiny bit of sesame oil, and set aside.
- Shred the cabbage and julienne the carrots and cucumber. Wash and chop the fresh herbs. Place all vegetables in a large mixing bowl.
- Heat about 1 inch of oil in a skillet over medium-high heat. Fry spring roll wrappers one at a time until they puff up and turn golden brown on both sides. Remove with a slotted spoon, drain on paper towels, and let cool completely before chopping into bite-sized pieces.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and Sriracha. Add warm water one tablespoon at a time, whisking constantly, until the dressing reaches a smooth, pourable consistency.
- Add the cooked noodles to the bowl with the vegetables. Pour half of the dressing over the salad and toss gently to combine. Add the chopped crispy wrapper pieces and toss again, adding more dressing if desired.
- Serve immediately, garnished with extra herbs, green onions, and crushed peanuts if desired.
Notes
Do not overcook the noodles as they will continue to soften. For best texture, serve immediately while wrappers are crisp. If meal prepping, store noodles, vegetables, and dressing separately and assemble just before eating. Fresh spring roll wrappers are not recommended as they do not crisp up as well as frozen ones.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 5
- Protein: 12
Keywords: spring roll salad, peanut dressing, quick dinner, vegetarian, gluten-free option, noodle salad, crispy salad, weeknight meals